Yesterday, after a shit day at work, I was really feeling serene when I snipped some squash blossoms from the garden and collected my one daily egg from the coop. What a life. I can’t figure out a way to refrigerate the flowers without having them wilt within a few hours, so I decided to eat them right away.
Upstairs, while I rinsed them, one blossom gave me a sharp vibrating buzz when i squeezed it gently. I dropped it and, the novice that I am, wracked my brain for any forgotten fun fact about zucchini flowers/squash blossoms stinging people like the electric eels I encountered on an aquarium field trip some 20 years ago. Then i peaked inside to find a bee. I freed it onto the roof with a chopstick and continued my chore only to get two more buzzes from the remaining bees inside. I avoided getting stung and managed to make pasta.
Don’t you love carb night?
HERE’S A “RECIPE”:
SQUASH BLOSSOM PASTA FOR YOURSELF
While boiling some pasta, throw a few smashed cloves of garlic in a pan with some olive oil, then add the squash blossoms (stamens and bees removed, flowers sliced lengthwise) and a couple of anchovies. Cook over medium heat until the flowers wilt and begin to brown at the edges. Season with salt.
Whisk one egg with a generous helping (1/4 cup-ish) of Parmigiano-Reggiano and plenty of black pepper in the bowl you plan to eat from.
When the pasta is ready, use a slotted spoon or a spider (my favorite) to spoon the pasta right into the bowl with the eggs. Add the blossoms and mix everything together real good. Grate more cheese on top, taste for salt and pepper, enjoy.